Psychology Lecture 10

Lecture 10: Evolution, Emotion, and Reason: Evolution and Rationality


Gray, Peter. Psychology (5th edition), pp. 61-68, 345-351

Pinker, Steven. “How the Mind Works.” In The Norton Psychology Reader. Edited by Gary Marcus. New York: W. W. Norton & Company, 2006. pp. 39-44


Communitas 78: Agenda

Please add agenda items for Communitas 78


Chemistry :: Week 10 :: Molecular Gastronomy

What exactly is molecular gastronomy? – one definition is here another definition is here.

Demonstration of the below Caviar Experiment

a slide show of cool molecular gastronomy experiments by Chef Wylie Dufresne

More about experimental cuisine.


Experiment #1 – cola caviar (based on a recipe off

• 1 g sodium alginate
• 100 g cola or other soda drink
For the setting bath
• 8- 10 g of calcium chloride
• 100 g of water

1. Measure out the soda on the scale. Add to small pot. Heat until boiling
2. Turn heat down to medium and mix in the sodium alginate with a whisk. Stir
until all of the powder is dissolved. This will take some time
3. Turn off heat and allow solution to cool to room temperature
4. Meanwhile, mix up the calcium chloride and water in a 1 cup measuring cup
5. Once the cola solution is cool, put it in a small plastic bag, carefully cut off one
corner and allow to drip into the setting solution
6. Once all of the solution has been dripped into the setting bath, pour out the
setting solution and the caviar into a sieve over the sink and rinse very well
under cold water
7. taste and enjoy!

Experiment #2: Spherical mango gnocchi

• 250 g water
• 2 g sodium citrate
• 2 g sodium alginate
• 250 g of mango puree

Setting bath:
• 1000 g of water
• 5 g calcium chloride

1. Mix together the sodium citrate and water with a whist. Once dissolved, ass the
sodium alginate and mix well. To aid in the dissolution, let sit for 5 minutes, and
mix again. If the majority of the powders have been dissolved, then go to step 2
2. Bring solution to a rolling boil. Remove from heat and allow to cool to room
3. Meanwhile, puree the mango making sure that you have 250 g at the end
4. Once your solution has cooled, add the mango puree
5. Make up your setting bath in a pan so that there is at least 5 cm depth of the
setting bath
6. Put your mango solution into a plastic bath and cut off one corner
7. Drop the mango solution into the setting bath, and let them sit for at least 2
minutes in the setting bath
8. Rinse in very cold water.


Psychology :: Lecture 9 :: Evolution, Emotion, and Reason

Lecture 9 :: Evolution, Emotion, and Reason: Love


Gray, Peter. Psychology (5th edition), pp. 456-458


Psychology: Lecture : Language (pt 2) and Vision, Memory

Lecture 7: Conscious of the Present; Conscious of the Past: Language (cont.); Vision and Memory

Hoffman, Donald D. “Visual Intelligence: How We Create What We See.” In The Norton Psychology Reader. Edited by Gary Marcus. New York: W. W. Norton & Company, 2006. pp. 81-90

Hughes, Howard C. “Sensory Exotica: A World Beyond Human Experience.” In The Norton Psychology Reader. Edited by Gary Marcus. New York: W. W. Norton & Company, 2006. pp. 91-95

Schacter, Daniel L. “Searching for Memory: The Brain, the Mind, and the Past.” In The Norton Psychology Reader. Edited by Gary Marcus. New York: W. W. Norton & Company, 2006. pp. 165-176

Gray, Peter. Psychology (5th edition), chapters 8 and 9


Kitchen Chemistry: Week 9


Read pp. 51-67

1. What are some of the steps required to make cheese?
2. If you had to describe in chemical terms, what happens when you make cheese?
3. How does the process of making cheddar cheese differ from what we did?
4. What is the “blue” in blue cheese?
5. What are the health benefits of cheese?
6. Why did we not make cheddar cheese?

Lemon Cheese
From Cheese Making Made Easy
By Ricki Carroll and Robert Carroll
This cheese has a delicate flavor of lemon. It is a moist cheese with a spreadable texture. It can be used as a spread or in cooking. Makes 6 –8 ounces
This soft cheese recipe consists of three steps: acidifying and coagulation, draining and mixing, salting and spicing.

•1 quart (4 cups) milk
•juice of 2 lemons (about 1/2 cup) or another acidifying agent; orange juice, raspberry vinegar or cider vinegar.
• salt and herbs

Step 1 : Acidifying and coagulation
• using a double boiler ( or a metal bowl floating in a pan of water), indirectly heat 1 quart of milk to 170F. This will take anywhere from 15 minutes to 30 minutes. Make sure all of the milk is at least 170F.
• Remove the milk from the heat
• Add the lemon juice and let the milk set for 15 minutes. If the milk does not set (i.e. you see the milk proteins precipitated out of solution), add more lemon juice.

Step 2: Draining
• Pour the curds into a cheesecloth-lined colander. Tie the four corners of the cheesecloth into a knot and hang bag to drain for 1 to 2 hours or until the curds have stopped draining. After the initial burst of dripping, this process can be aided by gently squeezing the curds to remove the water. Using this process, you can probably speed up the draining step to 30 minutes.
• You can save the whey. It can be used in cooking, such as baking bread. It is supposedly is a refreshing summer-time drink if it is chilled and served with mint leaves.

Step 3: Mixing, Slating and Spicing
•Take the cheese out of the cheesecloth. You may have to scrape some off the cloth
•The cheese can be lightly salted and herbs may be added if desired.
•One way to season the cheese is to make it into a log and roll it in coarsely ground pepper.
•The yield should be about 6 – 8 ounces of lemon cheese for each quart of milk.


Psychology Lecture 6: Language

Watch Lecture 6: How Do We Communicate?: Language in the Brain, Mouth and the Hands

Read Gray, Peter. Psychology (5th edition), chapter 11

Pinker, Steven. “The Language Instinct: How the Mind Creates Language.” In The Norton Psychology Reader. Edited by Gary Marcus. New York: W. W. Norton & Company, 2006. pp. 97-107

Baker, Mark C. “The Atoms of Language: The Mind’s Hidden Rules of Grammar.” In The Norton Psychology Reader. Edited by Gary Marcus. New York: W. W. Norton & Company, 2006. pp. 108-114


Kitchen Chemistry #8

Reading: pp. 309, 314-314, 327-328, 483-501

Medical study on gas identification of flatus. Suarez, F. L., J. Springfield, and M. D. Levitt. “Identification of Gases Responsible for the Odour of Human Flatus and Evaluation of Device Purported to Reduce this Odour.” Gut 43 (1998): 100-104.

Kitchen Chemistry Homework #8

Chili specific questions:
1. What is chili?
2. What gives the chili the hotness?
3. Why are beans good for you?
4. Why do you think that the chili always tastes better after sitting in the refrigerator overnight?

Beans, Asparagus, Beets and Artichoke tasting:
1. What causes beans to give you flatulance?
2. How can you prevent the flatulance from occuring?
3. What is the major component of human flatulance?
4. What happens when you eat asparagus?
5. What happens when you eat beets?
6. What happened after you ate the artichokes and drank water?

Hearty Three-Bean Chili From Cooking Light Annual Cookbook, 1996 Ingredients:
1 teaspoon vegetable oil
2 cups chopped onion
3 cloves garlic, minced
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1/2 teaspoon salt
1 (28 ounce) ground tomatoes
2 (15 ounce) cans balck beans, drained
1 (16 ounce) can kidney beans, drained
1 (15 ounce) pinto beans, drained
1 (14.5 ounce) broth, vegetable or beef
1/2 cup water
1 large green pepper, cut into 1 inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1/2 cup nonfat sour cream
1/2 cup diced green pepper
1/3 cup diced sweet red pepper

1. Open the cans of the beans upside down and dump into colander. Opening the cans upside down enables all of the beans to be removed from the can without the use of a spatula. Rinse the beans under running water to remove excess salt.
2. Heat oil in a large Dutch oven over medium-high heat until hot
3. Add onion and garlic; sauté 5 minutes or until onion is tender
4. Stir in chili powder, cumin and salt; sauté 1 minute
5. Add tomato and next 7 ingredients
6. Bring to a boil;, cover, reduce heat and simmer 30 minutes, stirring occasionally
7. Ladle chili into individual bowls, and top each serving with 1 tablespoon sour cream
8. Sprinkle diced pepper evenly over each serving
9. Yield: 12 servings of 1.5 cups each.


Communitas 75: Agenda

Please add agenda items for Communitas 75


Psychology : Lecture 5 : Cognitive Development

What is it like to be a baby? The development of thought.

Gray, Peter. Psychology (5th edition), chapter 11

Gopnik, Alison, Patricia Kuhl, and Andrew Meltzoff. “The Scientist in the Crib: Minds, Brains, and How Children Learn.” InThe Norton Psychology Reader. Edited by Gary Marcus. New York: W. W. Norton & Company, 2006. pp. 146-153